Beer makes batters better, meat more tender, and sauces more flavorful.
Red Snapper in Coconut Sauce
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- #7314
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 tablespoons canola oil
1 onion, halved and thinly sliced
2 cloves garlic, minced or pressed
1 slice fresh ginger, quarter-size, peeled and finely minced
2 whole fresh green chiles
2 teaspoons lemongrass, minced
1 piece cinnamon stick
2 whole cloves
3 whole green cardamom pods
1/4 teaspoon ground turmeric
1/4 teaspoon cumin
1/8 teaspoon freshly ground black pepper
1 1/2 cup coconut milk
1 1/4 pound red snapper fillets, cut into 1-inch pieces
1/2 teaspoon salt
2 tablespoons fresh cilantro leaves, shredded
green chiles, for garnish
lime wedges
directions
In a wok, heat the oil over medium heat.
Add the onion, garlic, ginger, chiles and lemongrass. Cook, stirring constantly, until the onions turn golden, 3 to 4 minutes.
Add the six spices and continue stirring 1 to 2 minutes. Add the coconut milk, bring the mixture to a boil, cover the pan and reduce the heat to low. Simmer 5 minutes, stirring once or twice.
Remove the lid, gently stir in the fish and salt, cover and cook over low heat for 8 to 10 minutes or just until the fish is cooked through.
Taste the sauce for seasoning. The spices can be removed at this point or you can allow the diners to do so with their own portions.
Pour the fish and sauce into an attractive serving bowl, garnish with cilantro, chile and lime wedges. Serve at once with rice.
added by
a1hotfood
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 24, 2008
My wife, who is not a big fan of fish, liked this recipe because the spices simply made it taste delicious. Keep your head away from the pot as you will start drooling as soon as the spices start heating up! I did find the finished product a bit runny so added some flour to thicken it up.